Zucchini and Haloumi Skewers are simple to throw together and made for the grill. Create these for potlucks, as sides to any meal or to accompany a vegetarian feast.
Zucchini and Haloumi Skewers
Grilled zucchini and haloumi skewers finished with lemon, olive oil and fresh herbs are excellent as a side to protein or an assortment of grilled vegetables. A simple summer recipe that’s easy to prep and perfect for the barbecue.
Grilling Haloumi
Haloumi is one of the few cheeses that can go straight on the grill. It softens and browns without melting, which is what makes it ideal for grilling. A bit of oil, steady heat and a bit of patience is all you need to get that golden exterior.
Working with Zucchini
Zucchini cooks quickly and holds a lot of water. Slicing it into ribbons keeps it light, but a quick salt helps draw out moisture so it grills rather than steams. It also makes the ribbons easier to thread without tearing.
Tips
– Soak bamboo skewers before using. Fold or weave the zucchini ribbons between chunks of halloumi, keeping the pieces close in size so everything cooks evenly.
– Haloumi is at its best fresh off the grill while the edges are crisp and the centre is still warm and soft.
– Too hot and the zucchini burns before the haloumi browns. Medium heat gives both time to cook evenly.
More fresh summer sides worth adding to the table.
- Grilled Corn Ribs
- Bok Choy Salad
- Salsa Baked Beans
- Grilled Skewered Olives
- Grilled Asparagus and Bean Salad
- Grilled Zucchini with Feta
If you made this recipe, tag Wanda Baker on Instagram.
Ingredients
- 2 small zucchini, firm and fresh
- 1 tsp flaky salt
- 300 grams package of Haloumi cheese
- 3 tbsp extra-virgin olive oil
- freshly cracked black pepper
- 1 lemon
- 1-2 tbsp parsley, chopped
Instructions
- Using a wide vegetable peeler or mandolin, shave long, wide ribbons. Place them flat in a shallow dish or baking sheet and sprinkle lightly with flaky salt. Let sit 10-15 minutes. This draws out moisture and softens them, so they bend easily. Pat dry with a paper towel.
- Cut haloumi into 1to1-½ inch cubes (about the width of the ribbons) and alternate with the threaded zucchini ribbons on the skewers. If using bamboo skewers, soak them for 15 minutes in water before using to prevent too much burning.
- Aim for three ribbons and two pieces of haloumi on each. Pour olive oil into a bowl and, using a pastry brush, lightly brush both sides of the skewers. Sprinkle with pepper and flaky salt.
- Heat a grill pan or barbecue to medium-high. Grill skewers for 2–3 minutes per side until the haloumi is golden and has distinct char marks.
- Transfer to a platter. Zest some lemon over the top, then slice lemon in half and squeeze the juice over. Sprinkle on parsley and serve warm.
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